Thursday, 22 October 2009
An apple crumble is always appreciated and this is one of the best recipes I have ever made! Serve with cream or custard. I sometimes add a tot of brandy to the apple filling to make it a very special pudding. ***for the sweet paste*** 160 grams butter 80 grams sugar 160 grams flour 2 eggs ***for the crumble mix*** 75 grams butter 160 grams sugar 2 eggs 125 grams flour 3 grams baking powder 75 milliliters milk 1 drop vanilla essence ***for the apple filling*** 4 apples 1 gram cinnamon powder 25 raisins a few drops lemon juice 5 grams sugar To prepare the sweet paste: CREAM butter and sugar well. Add flour and mix well. Beat eggs and gently fold into the mixture. Pour it into a greased baking dish. To prepare the crumble filling: Mix butter and sugar well. Add eggs, one at a time and mix well. Then add flour, baking powder, milk and vanilla essence. Keep the filling aside. To prepare the apple filling: Peel, core and dice the apples. Add to the remaining filling ingredients. Mix well and add to the mould. Pour the crumble filling over apple crumble mixture and bake for half an hour at 350* F or till done. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3804 Calories; 59g Fat (12.8% calories from fat); 44g Protein; 855g Carbohydrate; 42g Dietary Fiber; 343mg Cholesterol; 755mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 48 1/2 Fruit; 0 Non-Fat Milk; 10 Fat; 4 Other Carbohydrates.
Tuesday, 20 October 2009
Rosemary is one of my favourite herbs - and this is great with pork or chicken. It is very good with a cold meat buffet. 1 cup homemade mayonnaise 1 1/2 teaspoons orange juice concentrate 1 1/2 teaspoons orange zest 1 1/2 teaspoons rosemary -- chopped 2 tablespoons heavy cream 2 tablespoons fresh orange juice Blend together homemade mayonnaise, orange juice concentrate, orange zest, chopped rosemary, heavy cream and fresh orange juice. Let stand at least one hour to let flavors marry. Cover and refrigerate up to 4 days.